Three-Pepper Chicken

Preheat oven to 425 degrees F. Remove skin and fat from chicken pieces except the wings. Cut each onion into 6 wedges.

In 2 large roasting pans, each about 17-inch by 11 1/2-inch (or in one large roasting pan and one 15 1/2-inch by 10 1/2-inch jelly-roll pan), arrange chicken pieces and onions. Sprinkle with salt. Arrange pans on 2 oven racks. Bake chicken and onions 25 minutes, brushing occasionally with pan drippings.

Meanwhile, cut each pepper lengthwise in half; remove seeds. In small saucepan over low heat, melt apple jelly with ginger and hot pepper sauce. Arrange peppers around chicken in roasting pan.

Brush chicken, peppers, and onions with jelly mixture. Switch pans on oven racks; bake 25 minutes longer or until chicken is nicely glazed and juices run clear when thickest part of chicken is pierced with a knife, and peppers and onions are tender.

Remove chicken, peppers, and onions to large platter. To drippings in one pan, add 1/4 cup hot water, stirring to loosen any brown bits from pan. Stir 1/4 cup hot water into second pan. Skim and discard fat from both pans. Spoon drippings over chicken, peppers, and onions.